Directions:
- With sharp knife, cut kernels off corn cobs, if using fresh corn.
- In medium skillet heat 1 tablespoon butter with the oil.
- Add corn, onion, sugar and Tabasco sauce.
- Cook until corn is almost tender and starts to form a crust on bottom of pan.
- Gradually stir in broth, scraping up bits on bottom of pan.
- Stir in remaining 1 tablespoon butter and the cream.
- Cook for 5 minutes longer or until almost all liquid evaporates; stir frequently.
- Remove skillet from heat.
- Add beaten egg; stir one minute or until egg is cooked.
- Serve with additional Tabasco sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.63 Kcal (1129 kJ) | ||
| Calories from fat | 166.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.48g | 28% | |
|---|---|---|---|
| Cholesterol | 69.75mg | 23% | |
| Sodium | 143.09mg | 6% | |
| Potassium | 337.69mg | 7% | |
| Total Carbs | 24.31g | 8% | |
| Sugars | 7.53g | 30% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 22.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 147.42 Kcal (617 kJ) | ||
| Calories from fat | 90.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 28% | |
|---|---|---|---|
| Cholesterol | 38.13mg | 23% | |
| Sodium | 78.23mg | 6% | |
| Potassium | 184.63mg | 7% | |
| Total Carbs | 13.29g | 8% | |
| Sugars | 4.12g | 30% | |
| Dietary Fiber | 1.78g | 13% | |
| Protein | 2.61g | 10% | |
| Vitamin C | 5.8mg | 18% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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